• 1 lb. eggplant
• 1 medium tomato, chopped
• 2/3 cup low sodium vegetable juice
• 1 tsp. dried basil
• 1/2 tsp. oregano
• 1 tsp. pepper
• 3/4 cup part skim mozzarella cheese, shredded

Heat oven to 350. Peel and slice eggplant. Layer in 8-inch baking dish; top with tomato.

In a bowl, combine remaining ingredients, except cheese mix. Pour over eggplant and tomatos.

Sprinkle with cheese. Bake 35-49 minutes.

SERVES 4. Per serving: 81 calories, 4 grams of fat, 80 mg. sodium.